US /kærəməlaɪ'zeɪʃən/
・UK /kærəməlaɪ'zeɪʃən/
That's caramelization. That's frying. That's developing flavours.
I want caramelization.
I want caramelization.
I like to add the soy sauce early on so that we develop the umami and the caramelization that happens.
I like to add the soy sauce early on so that we develop the umami and the caramelization that happens.
There's sweetness from the caramelization on the potato, smokiness with the bacon.
from the caramelization on the potato,
I want that caramelization.
I want that caramelization.
Because we want to get that nice little crispy that caramelization bits on the beef.
We've got the caramelization.
Once that's got a little bit of caramelization going on, then you're going to give it another stir.
Once that's got a little bit of caramelization going on, then you're going to give it another stir.
I have to appreciate the beautiful caramelization on the lamb.
I have to appreciate the beautiful caramelization on the lamb.
And the caramelization is awesome.
And the caramelization is awesome.